Think garlic is just garlic?  I learned that this is definitely not the case!  This past weekend, I had the opportunity to visit and help plant garlic at The Dyer’s Organic Garlic Farm… what a great time to learn and get fired up for my future in the dietetics world.  The Dyer Farm is run by a retired clinical dietitian and her biochemist husband.  After years and years in their trained fields, they decided to switch gears and become organic garlic farmers.  I think I want their life.

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Planting garlic is so simple; break off all the individual cloves from a head of garlic, plant them sprout-side-up, and be ready for garlic in the spring and early summer.

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The Dyer’s put so much into their crops.  They have over 40 varieties of garlic (yes, there are that many different kinds of garlic!) and take special care to make sure they are organized and taste as good as they are suppose to taste.  They understand the requirement for nutrient-rich soil and the absence of pesticides to produce the best produce possible.

Here, they hang the garlic so it can dry properly.  How pretty!!

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In honor of all this garlic talk, I made a delicious roasted garlic, eggplant, and red pepper sauce.

Try this sauce as a dip for veggies, a pizza sauce, or pasta sauce.  Where ever it is used, it will taste good.


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Roasted Garlic, Eggplant, and Red Pepper Sauce

makes about 4 cups

Ingredients

2 large eggplants

2 heads of garlic

2 T EVOO

1 red bell pepper, seeded and cut in half

2 T nutritional yeast

1 t salt

1/2 t pepper

Directions

1) Preheat the oven to 400 degrees.

2) Poke holes into the eggplant’s flesh using a fork or knife.  Cut off the top fifth of the garlic heads and drizzle with EVOO.

3) Place poked eggplant and red pepper onto a greased baking sheet.  Wrap each head of garlic tightly in a square of foil.  Place all three veggies into the oven and roast for about 35 minutes.  The eggplant should be shriveled and squishy when poked.  Garlic cloves should become soft.

4)  Cut the eggplants in half and scoop out the flesh into the food processor. Add roasted red pepper.  Squeeze all the cloves of garlic out of their compartments and put into the food processor as well.  Add the nutritional yeast, salt and pepper.

5) Blend together until smooth.  Taste and season if needed.  Enjoy!  This sauce tastes even better after a day in the fridge when the flavors get to meld together.

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